CN104824171A - Bean-fermented drink and preparation method thereof - Google Patents
Bean-fermented drink and preparation method thereof Download PDFInfo
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Abstract
The invention provides a bean-fermented drink and a preparation method thereof. The preparation method includes the steps of soaking, grinding, heat treatment, mixing, fermentation and the like. The bean-fermented drink is obtained by taking peeled beans as raw materials, subjecting the peeled beans to normal-temperature soaking and grinding prior to heat treatment, adding thickener, anticoagulant, sweetening agent, acidity regulator, essence, nutritional fortification substances and the like, mixing and adding lactic acid bacteria to ferment. The bean-fermented drink and the preparation method thereof have the advantages that since the bean-fermented drink is prepared by grinding the peeled beans, beany flavor is reduced greatly, and the prepared bean-fermented drink is better in taste; a normal-temperature soaking mode is adopted, so that heat energy saving is benefited, protein content is as high as 3%-5%, nutritive value is improved and unnecessary waste is avoided; soybean yoghurt containing no cholesterol is lower in production cost, low in heat and high in nutritive value, thereby being a good yoghurt substitute.
Description
Technical field
The invention belongs to beans fermented product field of deep, be specifically related to a kind of beans fermented beverage and preparation method thereof.
Background technology
Beans fermented beverage take soya-bean milk as the class sour milk products of primary raw material through lactobacillus-fermented.Compared to yoghurt, the production cost of bean yoghourt is lower, and not containing cholesterol, heat is low, is a kind of well yoghurt substitute.
But because soybean has beany flavor, taste is not good.In prior art, most of bean yoghourt is mixed with milk by soya-bean milk, reduces soybean ratio to reduce beany flavor.But in essence, milk wherein ratio is higher, thus the non-pure vegetalitas drink of Sourbean milk formed.Secondly, owing to adopting the commercial bacterial classification of dairy products, add the fermentation substrates such as lactose, increase cost, also introduce lactose simultaneously, be not suitable for lactose intolerant patient.Because in soybean, itself has polysaccharide, therefore, idiotrophic composition is utilized to ferment, without the need to adding other fermentation substrates.Again, it is comparatively soft that soybean direct fermentation forms structure, easily occurs that whey separates out phenomenon.In addition, also there is the not high defect of nutritive value in the beans fermented beverage that conventional machining process is produced.
Summary of the invention
In order to defects such as the taste solving the existence of existing beans fermented beverage are not good, be of low nutritive value, the invention provides a kind of beans fermented beverage and preparation method thereof, concrete technical scheme is as follows:
A kind of beans fermented beverage, comprises ripe soya-bean milk, thickener, anti-coagulants, flavor enhancement, nutrition fortifier and lactic acid bacteria; Wherein, ripe soya-bean milk grinds by removing the peel beans through immersion, hot water, filter and obtains after heat treatment, and peeling beans comprises soybean, black soya bean; Thickener comprises pectin; Anti-coagulants comprises tricalcium phosphate; Flavor enhancement comprises sweetener, acidity regulator and essence; Nutrition fortifier comprises Cobastab
2(VB
2), vitamin D (VD), Cobastab
12(VB
12); Lactic acid bacteria comprises one or more in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus plantarum; Acidity regulator comprises citric acid and natrium citricum.
A preparation method for coagulating type beans fermented beverage, comprises the steps:
Soak: remove skin beans, soak at room temperature more than 4 hours;
Grinding: the beans after soaking is added water and carries out grinding and obtain mixed liquor, in described mixed liquor the quality of water be the 6-10 of dry beans quality doubly; During grinding, the temperature range of water is 80-90 DEG C; Milling time is 4-10 min; After grinding, mixed liquor filter screen is filtered, obtained just soya-bean milk;
Heat treatment: to first soya-bean milk heat treatment, temperature is greater than 90 DEG C, keeps 4-10 min, obtained ripe soya-bean milk, bean protein content range 3-5% after heat treatment;
Mixing: get ripe soya-bean milk and be cooled to 45 DEG C, add the essence of the thickener of 0-2%, the anti-coagulants of 0-0.5%, the sweetener of 6-9%, the acidity regulator of 0.1-0.3% and 0.005%-0.05% by mass percentage, and the vitamin D (VD) of nutrition fortifier 10-40 μ g/kg, the Cobastab of 1-3mg/kg
2(VB
2) and the Cobastab of 0.6-1.8 μ g/kg
12(VB
12), stir, obtain and treat fermenation raw liquid;
Fermentation: get and treat fermenation raw liquid, add 0.5%-1% lactic acid bacteria by mass percentage, and carry out 45 DEG C of ferment at constant temperature, fermentation time is 6-8 hour; Refrigerate after fermentation, obtained coagulating type beans fermented beverage.
As prioritization scheme, in grinding steps, the water temperature of 80-90 DEG C, comprises the water that to add 80-90 DEG C in the beans after soaking or adds temperature and be heated to 80-90 DEG C lower than after the water of 80-90 DEG C in the beans after soaking.
As prioritization scheme, in grinding steps, the density of filter screen is more than 100 orders.
As prioritization scheme, peeling beans comprises one or more in soybean, black soya bean; Thickener refers to pectin; Sweetener refers to one or more in sucrose, glucose, fructose, maltose, starch sugar or xylitol; Acidity regulator comprises citric acid and natrium citricum; Anti-coagulants comprises tricalcium phosphate.
A preparation method for agitating type beans fermented beverage, comprises the steps:
Soak: remove skin beans, soak at room temperature more than 4 hours;
Grinding: the beans after soaking is added water and carries out grinding and obtain mixed liquor, in described mixed liquor the quality of water be the 6-10 of dry beans quality doubly; During grinding, the temperature of water is greater than 90 DEG C; Milling time is 4-10 min; Filter with filter screen after grinding, obtained just soya-bean milk;
Heat treatment: to first soya-bean milk heat treatment, temperature is greater than 90 DEG C, keeps 4-10min, obtained ripe soya-bean milk;
Fermentation: get ripe soya-bean milk, add the lactic acid bacteria of 0.5%-1% and the anti-coagulants of 0-0.5% by mass percentage, and carry out 45 DEG C of ferment at constant temperature, fermentation time is 8-18 hour, obtained zymotic fluid;
Mixing: get zymotic fluid, add the thickener of 0-0.75%, the sweetener of 6-9%, the citric acid of 0.1-0.3% and the mixture of natrium citricum and the essence of 0.005%-0.05% by mass percentage, refrigerate after stirring, obtained agitating type beans fermented beverage.
As prioritization scheme, lactic acid bacteria is mixed bacteria, comprises lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, one or more in Lactobacillus plantarum etc.; Fermentation step comprises further: 45 DEG C of ferment at constant temperature 8-18 hour.
As prioritization scheme, peeling beans comprises one or more in soybean, black soya bean; Thickener refers to pectin; Sweetener refers to one or more in sucrose, glucose, fructose, maltose, starch sugar or xylitol; Anti-coagulants comprises tricalcium phosphate.
Beneficial effect of the present invention is:
1) adopt peeling beans as raw material, greatly reduce beany flavor, make the beans fermented beverage taste that obtains better;
2) adopt soak at room temperature mode, be conducive to saving heat energy, improve nutritive value, avoid unnecessary waste;
3) utilize the polysaccharide of beans self as fermentation substrate, need not the fermentation substrates such as lactose be added, reduce costs, and be suitable for lactose intolerant patient;
4) adjustment formula, adds calcium, vitamin D and vitamin V B race element, makes up the defect that traditional beans fermented beverage nutritive value is not high.
Detailed description of the invention
Below by embodiment, the present invention is further described.
Embodiment 1:
1) soak: remove skin beans, soak at room temperature 4 hours; Described peeling beans is soybean or black soya bean.
2) grind: the beans after soaking is added water and carries out grinding and obtain mixed liquor, in described mixed liquor, the quality of water is 6 times of dry beans quality; During grinding, the temperature range of water is 80 DEG C (can add the water of 80 DEG C during grinding in the beans after soaking, or add temperature in the beans after soaking be heated to 80 DEG C lower than after the water of 80 DEG C); Milling time is 4 min; Filter described mixed liquor filter screen after grinding, the density of filter screen is more than 100 orders, obtained just soya-bean milk.
3) heat treatment: to first soya-bean milk heat treatment, temperature is greater than 90 DEG C, keeps 4 min, obtained ripe soya-bean milk, bean protein content range 3-5% after heat treatment.
4) mix: get ripe soya-bean milk and be cooled to 45 DEG C, add by mass percentage the sweetener of 6%, the acidity regulator of 0.1% and 0.005% essence, and nutrition fortifier 10 μ g/kg vitamin D (VD), 1mg/kg Cobastab
2(VB
2) and 0.6 μ g/kg Cobastab
12(VB
12), stir, obtain and treat fermenation raw liquid.
Wherein, described thickener refers to pectin; Described sweetener refers to the one in sucrose, glucose, fructose, maltose, starch sugar or xylitol; Described acidity regulator comprises citric acid and natrium citricum; Described anti-coagulants comprises tricalcium phosphate, and in the present invention, tricalcium phosphate plays the function of anti-coagulants on the one hand, improves the calcium content in beans fermented beverage on the other hand, improves nutritive value.
5) ferment: get and treat fermenation raw liquid, add 0.5% lactic acid bacteria by mass percentage, and ferment; Refrigerate after fermentation, obtained coagulating type beans fermented beverage.
Wherein, in described fermentation step, lactic acid bacteria is the one in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus plantarum; Sweat in described fermentation step is 45 DEG C of ferment at constant temperature 6 hours.
Embodiment 2:
1) soak: remove skin beans, soak at room temperature 5 hours; Described peeling beans comprises soybean and black soya bean, and the ratio of soybean and black soya bean is 1:1.
2) grind: the beans after immersion is added water and carries out grinding to obtain mixed liquor, in described mixed liquor, the quality of water is 10 times of dry beans quality; During grinding, the temperature range of water is 90 DEG C (can add the water of 90 DEG C during grinding in the beans after soaking, or add temperature in the beans after soaking be heated to 90 DEG C lower than after the water of 90 DEG C); Milling time is 10 min; Filter described mixed liquor filter screen after grinding, the density of filter screen is more than 100 orders, obtained just soya-bean milk.
3) heat treatment: to first soya-bean milk heat treatment, temperature is greater than 90 DEG C, keeps 10 min, obtained ripe soya-bean milk, bean protein content range 3-5% after heat treatment.
4) mix: get ripe soya-bean milk and be cooled to 45 DEG C, add by mass percentage the thickener of 0.5%, 0.5% anti-coagulants, the sweetener of 9%, the acidity regulator of 0.3% and 0.05% essence, and the VB of VD, 3mg/kg of nutrition fortifier 40 μ g/kg
2with the VB of 1.8 μ g/kg
12, stir, obtain and treat fermenation raw liquid.
Wherein, described thickener is pectin; Described sweetener refers to sucrose; Described acidity regulator comprises citric acid and natrium citricum, and mass ratio is 6:1; Described anti-coagulants comprises tricalcium phosphate.
5) ferment: get and treat fermenation raw liquid, add 1% lactic acid bacteria by mass percentage, and ferment; Refrigerate after fermentation, obtained coagulating type beans fermented beverage.
Wherein, in described fermentation step, lactic acid bacteria is the mixed bacteria of lactobacillus bulgaricus and streptococcus thermophilus, and mass ratio is 1:1; Sweat in described fermentation step is 45 DEG C of ferment at constant temperature 8 hours.
Embodiment 3:
1) soak: remove skin beans, soak at room temperature 6 hours; Described peeling beans comprises soybean and black soya bean.
2) grind: the beans after immersion is added water and carries out grinding to obtain mixed liquor, in described mixed liquor, the quality of water is 8 times of dry beans quality; During grinding, the temperature range of water is 85 DEG C (can add the water of 85 DEG C during grinding in the beans after soaking, or add temperature in the beans after soaking be heated to 85 DEG C lower than after the water of 85 DEG C); Milling time is 7min; Filter described mixed liquor filter screen after grinding, the density of filter screen is more than 100 orders, obtained just soya-bean milk.
3) heat treatment: to first soya-bean milk heat treatment, temperature is greater than 90 DEG C, keeps 7 min, obtained ripe soya-bean milk, bean protein content range 3-5% after heat treatment.
4) mix: get ripe soya-bean milk and be cooled to 45 DEG C, add by mass percentage the thickener of 0.25%, 0.25% anti-coagulants, the sweetener of 8%, the acidity regulator of 0.2% and 0.01% essence, and the VB of VD, 2mg/kg of nutrition fortifier 30 μ g/kg
2with the VB of 1 μ g/kg
12, stir, obtain and treat fermenation raw liquid.
Wherein, described thickener refers to pectin; Described sweetener refers to the mixture of glucose, fructose and xylitol, and mass ratio is 1:1:1; Described acidity regulator comprises citric acid and natrium citricum, and mass ratio is 6:1; Described anti-coagulants comprises tricalcium phosphate.
5) ferment: get and treat fermenation raw liquid, add 0.8% lactic acid bacteria by mass percentage, and ferment; Refrigerate after fermentation, obtained coagulating type beans fermented beverage.
Wherein, in described fermentation step, lactic acid bacteria is the mixed bacteria of lactobacillus acidophilus and Lactobacillus plantarum, and mass ratio is 1:1; Sweat in described fermentation step is 45 DEG C of ferment at constant temperature 7 hours.
Embodiment 4:
1) soak: remove skin beans, soak at room temperature 4 hours; Described peeling beans is soybean or black soya bean;
2) grind: the beans after soaking is added water and carries out grinding and obtain mixed liquor, in described mixed liquor, the quality of water is 6 times of dry beans quality; During grinding water temperature 95 DEG C (can the water of 95 DEG C be added and maintain constant temperature in the beans after soaking during grinding, or add in the beans after soaking temperature be not more than the water of 95 DEG C after heating make water temperature maintain 95 DEG C); Milling time is 4min; Filter described mixed liquor filter screen after grinding, the density of filter screen is more than 100 orders, obtained just soya-bean milk.
3) heat treatment: to first soya-bean milk heat treatment, temperature is greater than 90 DEG C, keeps 4min, obtained ripe soya-bean milk;
4) ferment: get ripe soya-bean milk, add the lactic acid bacteria of 0.5% by mass percentage and carry out 45 DEG C of ferment at constant temperature 8 hours, obtained zymotic fluid.
Wherein, described lactic acid bacteria is lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, the one in Lactobacillus plantarum etc.
5) mix: get zymotic fluid, add by mass percentage the sweetener of 6%, the acidity regulator of 0.1% and 0.005% essence, refrigerate after stirring, obtained agitating type beans fermented beverage.
Described sweetener refers to the one in sucrose, glucose, fructose, maltose, starch sugar or xylitol; Described acidity regulator comprises citric acid and natrium citricum, and the ratio of citric acid and natrium citricum is 3:1.
Embodiment 5:
1) soak: remove skin beans, soak at room temperature 5 hours; Described peeling beans comprises soybean, black soya bean, and soybean and black soya bean ratio are 1:1;
2) grind: the beans after soaking is added water and carries out grinding and obtain mixed liquor, in described mixed liquor, the quality of water is 10 times of dry beans quality; During grinding, the temperature of water is greater than 90 DEG C (can add the water that temperature is greater than 90 DEG C in the beans after soaking during grinding, or add after temperature is not more than the water of 90 DEG C in the beans after soaking be heated to be greater than 90 DEG C); Milling time is 10 min; Filter described mixed liquor filter screen after grinding, the density of filter screen is more than 100 orders, obtained just soya-bean milk;
3) heat treatment: to first soya-bean milk heat treatment, temperature is greater than 90 DEG C, keeps 10 min, obtained ripe soya-bean milk;
4) ferment: get ripe soya-bean milk, add the lactic acid bacteria of 1% and the anti-coagulants of 0.5% by mass percentage, and carry out 45 DEG C of ferment at constant temperature 18 hours, obtained zymotic fluid.
Wherein, described lactic acid bacteria is mixed bacteria, comprises the mixed bacteria of lactobacillus bulgaricus and Lactobacillus plantarum, and mass ratio is 1:1; Described anti-coagulants comprises tricalcium phosphate.
5) mix: get zymotic fluid, add by mass percentage the thickener of 0.75%, 9% sweetener, 0.3% acidity regulator and 0.05% essence, refrigerate after stirring, obtained agitating type beans fermented beverage.
Described thickener refers to pectin; Described sweetener refers to the mixture of maltose and starch sugar, and mass ratio is 1:1; Described acidity regulator comprises citric acid and natrium citricum, and the ratio of citric acid and natrium citricum is 6:1.
Embodiment 6:
1) soak: remove skin beans, soak at room temperature 6 hours; Described peeling beans is the mixture of soybean, black soya bean, and mass ratio is 2:1;
2) grind: the beans after soaking is added water and carries out grinding and obtain mixed liquor, in described mixed liquor, the quality of water is 8 times of dry beans quality; During grinding, the temperature of water is greater than 90 DEG C (can add the water that temperature is greater than 90 DEG C in the beans after soaking during grinding, or add after temperature is not more than the water of 90 DEG C in the beans after soaking be heated to be greater than 90 DEG C); Milling time is 7min; Filter described mixed liquor filter screen after grinding, the density of filter screen is more than 100 orders, obtained just soya-bean milk;
3) heat treatment: to first soya-bean milk heat treatment, temperature is greater than 90 DEG C, keeps 7 min, obtained ripe soya-bean milk;
4) ferment: get ripe soya-bean milk, add the lactic acid bacteria of 0.75% and the anti-coagulants of 0.25% by mass percentage, and carry out 45 DEG C of ferment at constant temperature 13 hours, obtained zymotic fluid.
Wherein, described lactic acid bacteria is single culture or mixed bacteria, can be have lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, one or more in Lactobacillus plantarum etc., and to select mixed bacteria, each bacterial classification ratio can be 1:1:1:1.
5) mix: get zymotic fluid, add by mass percentage the thickener of 0.5%, the sweetener of 8%, the acidity regulator of 0.2% and 0.02% essence, refrigerate after stirring, obtained agitating type beans fermented beverage.
Described anti-coagulants refers to tricalcium phosphate; Described thickener refers to the mixture in xanthans and pectin, and mass ratio is 1:1; Described sweetener refers to the mixture of glucose, fructose and xylitol, and mass ratio is 1:1:1; Described acidity regulator is the mixture of citric acid and natrium citricum, and the ratio of citric acid and natrium citricum is 5:1.
Be relative to the beneficial effect of prior art:
1) existing beans fermented beverage is directly processed using whole soya bean or black soya bean as raw material, do not remove seed coat, and seed coat is with heavier beany flavor, affects the taste of drink.The present invention adopts peeling beans as raw material, and removing skin of beancurd can reduce beany flavor greatly, makes the beans fermented beverage taste that obtains better.
2) existing beans fermented beverage processing technology, usually at high temperature 80-85
osoak under C, when being unfavorable for grinding, the stripping of protein, wastes the energy simultaneously.The present invention adopts soak at room temperature mode, and when being conducive to grinding, the stripping of protein, improves nutritive value, avoid unnecessary waste.
3) the existing beans fermented beverage processing technology utilizing natto bacterial classification to carry out fermenting in prior art, and the product taste that the fermentation of natto bacterial classification goes out is not good, and the many increases of raw material use soybean protein, cost is higher.The present invention adopts lactic acid bacteria as fermented bacterium, utilizes the polysaccharide of beans self as fermentation substrate, need not add the fermentation substrates such as lactose, reduce costs, and be suitable for lactose intolerant patient.
4) the nutritive value existing defects of existing beans fermented beverage, such as calcium content is not high, and liposoluble vitamin is not enough.The present invention adjusts formula, adds calcium (tricalcium phosphate), vitamin D and vitamin V B race element, makes up the defect that traditional beans fermented beverage nutritive value is not high.
Above, be only several specific embodiment of the present invention, protection scope of the present invention is not limited to this, and any equivalent replacement of carrying out according to content disclosed in present specification or improvement, all fall into protection scope of the present invention.
Claims (8)
1. a beans fermented beverage, is characterized in that, comprises ripe soya-bean milk, thickener, anti-coagulants, flavor enhancement, nutrition fortifier and lactic acid bacteria; Wherein, ripe soya-bean milk grinds by removing the peel beans through immersion, hot water, filter and obtains after heat treatment, and described peeling beans comprises soybean, black soya bean; Thickener comprises pectin; Anti-coagulants comprises tricalcium phosphate; Flavor enhancement comprises sweetener, acidity regulator and essence; Nutrition fortifier comprises Cobastab
2(VB
2), vitamin D (VD), Cobastab
12(VB
12); Described lactic acid bacteria comprises one or more in lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus plantarum; Described acidity regulator comprises citric acid and natrium citricum.
2. a preparation method for coagulating type beans fermented beverage, is characterized in that, comprises the steps:
Soak: remove skin beans, soak at room temperature more than 4 hours;
Grinding: the beans after soaking is added water and carries out grinding and obtain mixed liquor, in described mixed liquor the quality of water be dry beans quality 6-10 doubly; During grinding, the temperature range of water is 80-90 DEG C; Milling time is 4-10 min; After grinding, described mixed liquor filter screen is filtered, obtained just soya-bean milk;
Heat treatment: to first soya-bean milk heat treatment, temperature is greater than 90 DEG C, keeps 4-10 min, obtained ripe soya-bean milk, bean protein content range 3-5% after heat treatment;
Mixing: get ripe soya-bean milk and be cooled to 45 DEG C, add the essence of the thickener of 0-2%, the anti-coagulants of 0-0.5%, the sweetener of 6-9%, the acidity regulator of 0.1-0.3% and 0.005%-0.05% by mass percentage, and the vitamin D (VD) of nutrition fortifier 10-40 μ g/kg, the Cobastab of 1-3mg/kg
2(VB
2) and the Cobastab of 0.6-1.8 μ g/kg
12(VB
12), stir, obtain and treat fermenation raw liquid;
Fermentation: get and treat fermenation raw liquid, add 0.5%-1% lactic acid bacteria by mass percentage, and carry out 45 DEG C of ferment at constant temperature, fermentation time is 6-8 hour; Refrigerate after fermentation, obtained coagulating type beans fermented beverage.
3. preparation method according to claim 2, it is characterized in that, in described grinding steps, the water temperature of 80-90 DEG C, comprises the water that to add 80-90 DEG C in the beans after soaking or adds temperature and be heated to 80-90 DEG C lower than after the water of 80-90 DEG C in the beans after soaking.
4. preparation method according to claim 2, is characterized in that, the density of filter screen described in grinding steps is more than 100 orders.
5. preparation method according to claim 2, is characterized in that, described peeling beans comprises one or more in soybean, black soya bean; Described thickener refers to pectin; Described sweetener refers to one or more in sucrose, glucose, fructose, maltose, starch sugar or xylitol; Described acidity regulator comprises citric acid and natrium citricum; Described anti-coagulants comprises tricalcium phosphate.
6. a preparation method for agitating type beans fermented beverage, is characterized in that, comprises the steps:
Soak: remove skin beans, soak at room temperature more than 4 hours;
Grinding: the beans after soaking is added water and carries out grinding and obtain mixed liquor, in described mixed liquor the quality of water be the 6-10 of dry beans quality doubly, during grinding, the temperature of water is greater than 90 DEG C; Milling time is 4-10 min; Filter with filter screen after grinding, obtained just soya-bean milk;
Heat treatment: to first soya-bean milk heat treatment, temperature is greater than 90 DEG C, keeps 4-10min, obtained ripe soya-bean milk;
Fermentation: get ripe soya-bean milk, add the lactic acid bacteria of 0.5%-1% and the anti-coagulants of 0-0.5% by mass percentage, and carry out 45 DEG C of ferment at constant temperature, fermentation time is 8-18 hour, obtained zymotic fluid;
Mixing: get zymotic fluid, add the thickener of 0-0.75%, the sweetener of 6-9%, the citric acid of 0.1-0.3% and the mixture of natrium citricum and the essence of 0.005%-0.05% by mass percentage, refrigerate after stirring, obtained agitating type beans fermented beverage.
7. preparation method according to claim 6, is characterized in that, described lactic acid bacteria is mixed bacteria, comprises lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, one or more in Lactobacillus plantarum etc.; Described fermentation step comprises further: 45 DEG C of ferment at constant temperature 8-18 hour.
8. preparation method according to claim 6, is characterized in that, described peeling beans comprises one or more in soybean, black soya bean; Described thickener refers to pectin; Described sweetener refers to one or more in sucrose, glucose, fructose, maltose, starch sugar or xylitol; Described anti-coagulants comprises tricalcium phosphate.
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| CN106172856A (en) * | 2016-07-21 | 2016-12-07 | 上海汉康豆类食品有限公司 | A kind of functional fermented soybean milk and preparation method and application |
| CN107047782A (en) * | 2017-02-22 | 2017-08-18 | 珠海市微豆生物技术有限公司 | A kind of soybean active lactic acid bacteria fermented beverage and preparation method thereof |
| CN108935719A (en) * | 2018-08-31 | 2018-12-07 | 广东环境保护工程职业学院 | Shellfish enzymolysis liquid beans custard and preparation method thereof |
| CN111227049A (en) * | 2018-11-29 | 2020-06-05 | 内蒙古伊利实业集团股份有限公司 | Method for maintaining tissue state stability of brown plant amino acid milk in shelf life |
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| CN106172856B (en) * | 2016-07-21 | 2020-07-17 | 上海汉康豆类食品有限公司 | Functional fermented soybean milk and preparation method and application thereof |
| CN107047782A (en) * | 2017-02-22 | 2017-08-18 | 珠海市微豆生物技术有限公司 | A kind of soybean active lactic acid bacteria fermented beverage and preparation method thereof |
| CN108935719A (en) * | 2018-08-31 | 2018-12-07 | 广东环境保护工程职业学院 | Shellfish enzymolysis liquid beans custard and preparation method thereof |
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